Dining
DIVE INTO A SEA OF FLAVOURS
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AT THE IMPERIAL, MYCONIAN GASTRONOMY OFFERS EXCEPTIONAL DINING EXPERIENCES THAT CELEBRATE FRESH SEASONAL INGREDIENTS AND THE BOUNTY OF THE AEGEAN SEA
Discover a selection of exceptional dining experiences at our 5-star Mykonos resort in Elia Beach. Delight your senses with a culinary culture that is rooted in a passion for fresh, seasonal ingredients and local produce and committed to celebrating the heritage of Greek and Mediterranean cuisine.
The Imperial is home to some of the best restaurants in Mykonos, and you’ll be spoilt for choice with excellent options available throughout the day. Start your day with sumptuous breakfasts at Meltemi, enjoy light cuisine and deliciously refreshing drinks poolside at Nostos, indulge in delicious sushi at Sishu, and experience authentic Mediterranean flavours and exceptional seafood at Celebrities. Meanwhile, Eros Veranda Bar is the perfect spot to lounge in luxury, bask in mesmerising sunset views, and toast the good life on Mykonos.
our executive chefs
COMPOSING SYMPHONIES IN AUTHENTICITY AND FLAVOUR
Corporate Chef Tasos Almpanis and Chef de Cuisine Efthimios Vakalopoulos celebrate and elevate local ingredients and culinary traditions, inviting diners to indulge in the freshest fish and seafood from the Mediterranean. Complementing this, Executive Chef Meiwang Ke Steven brings years of training in Japan and a deep mastery of classic techniques to craft exquisite sushi and innovative fusion dishes that blend Japanese precision with Myconian flair.
Myconian Roots
CELEBRATING OUR GREEK AND MEDITERRANEAN HERITAGE
IInspired by Mykonos’s culinary heritage, we strive to honour and celebrate the Mediterranean diet, focusing on fresh, quality ingredients, including plenty of fresh fruit and vegetables, fresh fish, and extra virgin olive oil.
On the strength of our island roots, and building on more than 45 years at the forefront of hospitality in Mykonos, we have built strong ties to the local community, cultivating relationships with the island’s farmers, fishermen, and artisanal producers over several decades. Even the salt is the finest fleur de sel harvested around the island of Delos.
We maintain vegetable gardens where we grow a range of our own organic produce and aromatic herbs, and we’re also privileged to work with exclusive ‘secret suppliers’ such as Panagiotis, an old friend of the family who knows the waters around Rhenia like the back of his hand and catches exquisitely fresh octopus exclusively for himself and our chefs. Keeping it in the (proverbial) island family, even our founder, George Daktylides himself, has taken to rearing our lamb and pork on family land since retiring as CEO of the Myconian Collection in 2011